I made this recipe quite a while ago for General Conference Sunday and I am dying to make it again. Probably going to throw it on the menu for the week. It is really easy, really good and makes good left overs, which is always a plus. It comes from this cookbook.
1 4 to 5 lb pork roast
2 cloves garlic, crushed
1 Tbsp. salt
1 can green chili enchilada sauce
1 cup brown sugar
Place pork roast in a crock pot and sprinkle with crushed garlic and salt. Cook on high for 6-8 hours, or until the roast easily pulls apart. Remove roast from crock pot, drain juices, and shred. Place back in crock pot.
In a bowl, combine the green chili enchilada sauce and the brown sugar. Pour over the shredded meat and stir to combine. Cook on high for one hour or low for 3 hours. Serve with corn or flour tortillas, shredded lettuce, black beans, shredded cheese, tomatoes, sour cream and guacamole.
Fresh tortillas are awesome with it too!
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